How to Make Carrot Cake Cookie Sandwiches

In a small bowl, pour about half cup of hot water over the raisins and let them soak. In a bowl, whisk the eggs well. Add applesauce, butter, and brown sugar and stir. Drain the raisins and add them, and the carrots to the wet mixture. In another large bowl, mix all dry ingredients and the nuts.

Gently, in thirds add the dry ingredients to the wet. You should get a pretty thick dough at this point, firm enough keep form on a baking sheet, but still more moist than your typical cookie.

Line the baking sheet with parchment paper. Use an ice cream scoop for large cookies, or a tablespoon for smaller ones and set them 2’’ apart. Bake for 12-16 minutes, depending on cookie size, until edges brown a little and the middle is just set. Timing will vary.
In the meantime, mix all filling ingredients with a whisk and put in fridge to firm up.

*Allow cakey cookies to cool before assembling the sandwiches. Then bring them to me. Or use desired amount of filling and eat immediately as the yogurt gets a bit messy once it starts to soften. You could also freeze them for about 30 minutes, which would make them much easier to eat.